Rigatoni

For a full-bodied feast, add tender cannellini beans to a lively simmer of mushrooms, garlic, scallions, tomatoes and cooked rigatoni. Top with grated Parmesan and serve to an extra-hungry crew.

INGREDIENTS (for 4 servings):

1 (8 ounce) package rigatoni pasta

2 (15 ounce) cans cannellini beans

4 tomatoes, chopped

8 ounces fresh mushrooms, sliced

1 clove garlic, minced

2 green onions, chopped

1/2 teaspoon dried basil

1 tablespoon olive oil

3/4 cup tomato juice

ground black pepper to taste

2 tablespoons grated Parmesan cheese

PREPARATION:

Cook rigatoni in boiling water until al dente. Drain, and set aside.

Drain and rinse cannellini beans; set aside.

In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.

Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.